Pepián (Guatemalan Roasted Seed and Chili Stew)
In short: Chicken and vegetables simmered in a thick sauce of roasted tomatoes, dried chilies, pumpkin seeds and sesame, served with rice and tortillas. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Pepián is often called the national dish of Guatemala, and it is the stew families make for birthdays, religious festivals and big Sunday lunches. Its sauce, a recado, starts with roasted tomatoes, tomatillos, dried chilies, pumpkin seeds and sesame, all ground smooth and thickened with a toasted tortilla. The result is dark, nutty and mildly smoky rather than hot. Chicken is the usual meat, cooked with chayote, potato and green beans.
Instructions
- Put the chicken, halved onion, salt and water in a large pot. Bring to a boil, skim the foam, then simmer for 20 minutes. Lift out the chicken and strain the broth.
- Meanwhile, char the tomatoes, tomatillos, quartered onion and garlic in a dry skillet or under a hot broiler for about 10 minutes, turning, until blistered and soft. Peel the garlic.
- Toast the chilies in a dry skillet for 30 seconds per side, then soak them in hot water for 15 minutes. In the same pan, toast the pumpkin seeds until they pop and turn golden, then the sesame seeds for 1 minute, and the cinnamon, cloves and peppercorns for 30 seconds.
- Blend the charred vegetables, drained chilies, seeds, spices, tortillas, cilantro and 500 ml (2 cups) of the broth until very smooth, working in batches.
- Heat the oil in the large pot and pour in the sauce, standing back because it spatters. Cook, stirring, for 10 minutes until darker and thick.
- Add the remaining broth, potatoes, chayote and carrots. Simmer for 15 minutes, then add the green beans and chicken and simmer for 10 to 15 minutes more, until the vegetables are tender and the chicken reaches 74°C (165°F).
- Adjust the salt. The stew should be as thick as gravy, so thin it with broth or water if needed. Serve with rice and warm tortillas.
Tips
- No chayote? Use zucchini added for the last 10 minutes, or extra potato and carrot.
- Beef and pork versions use the same sauce. Simmer the meat for 1 to 1 1/2 hours until tender before adding the vegetables.
Questions and answers
Can I make pepián ahead of time?
Yes, it is even better the next day. Refrigerate for up to 4 days and reheat gently with a splash of broth or water, since the sauce thickens as it cools.
Can pepián be frozen?
The sauce and chicken freeze well for 3 months. Potatoes and chayote turn soft, so freeze the stew without them and add freshly cooked vegetables when you reheat.
How spicy is pepián?
It is mild. The dried chilies add color and smoky depth more than heat. Serve fresh chilies or hot sauce on the side for anyone who wants more.
How long does it take to make Pepián (Guatemalan Roasted Seed and Chili Stew)?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Pepián (Guatemalan Roasted Seed and Chili Stew)?
About 650 kcal per serving, with 36 g of protein, 66 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 66 g |
| Fat | 27 g |
| Fiber | 9 g |
| Sugar | 10 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
